Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

view inn's listing

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Chocolate Velvet Cake Recipe

Brought to you by The Victoria, A Country Inn & Restaurant

print recipe

add recipe to album


Yield: 12 servings

Ingredients:
2 1/2 lbs. semi-sweet chocolate
6 ounces butter
5 large eggs, separated
2 ounces Creme de Casis
1 ounce Meyers dark rum
3 ounces dark Creme de Cacao
24 ounces heavy cream, whipped firm
2 ounces powdered sugar

Instructions:
"Any type of fruit puree will compliment this dessert. Chef Buchanan's favorite is raspberry."

Chop chocolate and butter into small pieces and melt together over double boiler. Separate eggs; allow whites to come to room temperature. Beat yolks; add them to Creme de Casis, Meyers rum, and Creme de Cacao. Whip cream until firm. Beat whites until firm; add to them the powdered sugar. Add melted chocolate mixture to yolk mixture and gently fold in egg whites. Fold in whipped cream. Pour into 10" spring form pan. Allow to refrigerate 8 hours before serving.